Served as side dish. Vegetarian dish.

1 cup Whipping Cream

3/4 cup Milk (not skim)

2 Cloves Garlic, minced

1 teaspoon Salt

1/2 teaspoon fresh ground Black Pepper

3 lbs Baking Potatoes (about 4 large)

1 cup shredded Sargento fancy Swiss Cheese (4 oz.)

1/2 cup shredded Sargento 6 cheese Italian Cheese blend (2 oz.)

1/4 cup shredded Sargento fancy Parmesan Cheese (1 oz.)

2 Tablespoons Butter, melted

1/2 teaspoon Paprika

Grease a 13 inch. x 9 inch. baking dish. In a small saucepan, combine cream, milk, garlic, salt and pepper; bring just to a simmer over medium heat; remove from heat; let stand while preparing potatoes. Peel and thinly slice potatoes. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses; repeat layering once with remaining potatoes, cream mixture and cheeses. Drizzle the melted butter and sprinkle paprika evenly over top. Bake in a preheated 350 degree oven for 55 to 60 minutes or until potatoes are tender. Let stand 5 to 10 minutes before serving.

Preparation time: 20 minutes

Cooking time: 1 1/2 hours

Serves: 6

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